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Ingredients
- 200 gm Chicken liver, cleaned (8oz)
- 2 x Cloves garlic, crushed
- 2 whl sweet potatoes, scrubbed and cleaned
- 100 gm Shitake mushrooms, thinly sliced (4oz)
- 1 bag green salad leaves
- 25 gm Shelled walnuts, (1oz)
- 25 gm Brazil nuts, (1oz)
- 2 Tbsp. Walnut oil
- 2 tsp Balsamic wine vinegar
Directions
- Place the sweet potato into a pan of boiling salted water and blanch for 5-6 min. Drain and then cut into thick slices and leave to one side.
- Heat up a meduim sized frying pan and add in a little of the walnut oil, walnut pcs and the roughly minced brazil nuts. Cook for about 3 min and then remove before they scorch and burn.
- With the same pan on the heat add in a little oil and then the sweet potato slices with a tsp of curry pwdr. Cook for 4-5 min till the potatoes become crisp, season and remove to one side.
- Meanwhile heat up another frying pan with the remaining oil and add in the chicken livers. Cook for a couple of min and then add in the garlic and thinly sliced shitake mushrooms. Continue to cook for a couple more min and then de-glaze with the balsamic vinegar.
- Arrange the salad leaves on the plate and then spoon around the saut ed sweet potato. Finely place the chicken liver and shitake mushrooms around with the toasted nuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 543g | |
| Calories 846 | |
| Calories from Fat 464 | 55% |
| Total Fat 53.14g | 66% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.14g | |
| Cholesterol 690mg | 230% |
| Sodium 251mg | 10% |
| Potassium 1571mg | 45% |
| Total Carbs 50.18g | 13% |
| Dietary Fiber 11.0g | 37% |
| Sugars 8.77g | 6% |
| Protein 44.1g | 71% |
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